Lamb Stew with Carrots, Zucchini, and Cranberries

Ingredients

• 10.5 ounce beef consomme canned
• 2 cups diagonally cut carrot ()
• 4.5 cups couscous hot cooked
• 1 cup cranberries fresh
• 0.8 teaspoon ground cinnamon 
• 0.8 teaspoon ground ginger 
• 0.3 teaspoon coarsely ground pepper black
• 2 tablespoons honey 
• 1.5 pounds leg of lamb boneless trimmed cut into 1-inch pieces
• 1 teaspoon olive oil 
• 1.5 cups onion finely chopped
• 0.5 teaspoon salt 
• 1.7 cups water 
• 2 tablespoons water 
• 1.5 pounds zucchini cut into 1-inch cubes ( 4 cups)

Equipment

• frying pan
• dutch oven

Directions

1. Heat oil in a large Dutch oven coated with cooking spray over medium-high heat.
2. Add lamb; cook 5 minutes or until browned, turning occasionally.
3. Remove lamb from pan.
4. Add onion and 2 tablespoons water to pan. Reduce heat; simmer 3 minutes, scraping pan to loosen browned bits.
5. Return lamb to pan.
6. Add carrot and next 6 ingredients (carrot through consomm); bring to a boil. Cover, reduce heat, and simmer 1 hour and 10 minutes or until lamb is tender.
7. Add the honey and zucchini; cover and simmer 15 minutes, stirring occasionally.
8. Add cranberries. Cover and simmer 3 minutes or until cranberries pop.
9. Serve stew over couscous.